Irish Tea Cake Fruit (Printable Version)

Moist loaf infused with tea and packed with dried fruit for a subtly sweet treat.

# What You'll Need:

→ Dried Fruit

01 - 7 oz mixed dried fruit (raisins, sultanas, currants, chopped dried apricots)
02 - 1 cup strong black tea (hot)

→ Cake Batter

03 - 1/2 cup granulated sugar
04 - 1 large egg
05 - 4 tbsp unsalted butter, melted and cooled
06 - 1 3/4 cups all-purpose flour
07 - 1 1/2 tsp baking powder
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - Pinch of salt
11 - Zest of 1 orange (optional)

→ For Serving

12 - Powdered sugar, for dusting (optional)
13 - Butter, to serve (optional)

# How To Make It:

01 - Combine the dried fruit and hot black tea in a bowl. Cover and let soak for at least 1 hour, or overnight for optimal results, allowing the fruit to plump up completely.
02 - Preheat oven to 340°F. Grease a 2 lb loaf tin and line with parchment paper.
03 - In a large mixing bowl, whisk together the sugar, egg, and melted butter until smooth and fully incorporated.
04 - Add the soaked fruit along with any remaining soaking liquid to the wet mixture, stirring to distribute evenly.
05 - Sift the flour, baking powder, cinnamon, nutmeg, and salt into the bowl. Add orange zest if using. Gently fold until just combined—avoid overmixing to prevent toughness.
06 - Transfer the batter to the prepared loaf tin and smooth the top with a spatula for even baking.
07 - Bake for 55–65 minutes until a skewer inserted into the center comes out clean. The top should be golden brown.
08 - Let cool in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely.
09 - Dust with powdered sugar before serving if desired. Slice and serve plain or with butter.

# Expert Advice:

01 -
  • The dried fruit soaking step is pure magic, transforming humble raisins and currants into jewel-like bursts of flavor
  • Its the kind of cake that actually gets better after a day or two, making it perfect for baking ahead
  • You probably have everything in your pantry right now, no special trips required
02 -
  • Overmixing the flour makes the cake tough, so fold gently and stop as soon as the flour disappears
  • The soaking step is not optional, it is what makes the fruit tender and distributes tea flavor throughout the whole cake
  • This cake is done when it feels firm to the touch and a tester comes out clean, but check it early as ovens vary
03 -
  • If your fruit looks very dry after soaking, add a splash more tea before mixing into the batter
  • Let the cake cool completely before wrapping it up, or moisture will get trapped and make the top soggy

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